Butternut squash risotto with mushroom

• Vegetarian
• Gluten free

• Produce

  • 1 lb Butternut squash
  • 5 Garlic cloves
  • 10 oz Mushrooms

• Canned Goods

  • 3 cups Vegetable stock

• Pasta & Grains

  • 1 cup Risotto rice or arborio rice

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Asiago cheese
  • 2 tbsp Butter

Found on savorytooth.com

Description

Directions

• Heat olive oil in a large 5-quart nonstick sauté pan over medium heat. Add butternut squash, salt, and pepper. Cook for 15 minutes, stirring occasionally. Use a pan sufficiently large so that the butternut squash chunks sit in a single layer on the pan.
• Add mushrooms and garlic to the pan, sautéing for a few minutes.
• Add rice and vegetable stock. Mix everything together. Bring to a boil and then decrease to a simmer. Cover the pan with a lid and simmer on medium-low heat for 30 minutes. Uncover the pan and check that the rice is tender and done. Simmer with the pan uncovered for a few minutes to evaporate any excess liquid.
• Add butter to the pan and stir as it melts. Serve immediately and optionally garnish with finely grated cheese.